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Bourbon-Marinated Flank Steak
Steak au Poivre (Peppercorn Steak)
New York Strip Steak with Caramelized Shallots
- 6 tablespoons unsalted butter (3/4 stick)
- 1 pound shallots, trimmed and thinly sliced
- Freshly ground black pepper
- 4 (12-ounce) New York strip steaks
- Olive oil
Caramelized shallots served atop a simple steak make this a restaurant dish that can be easily replicated at home. In a pinch, your average onion can be substituted for the shallots.
For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW.
- 1Melt the butter in a large skillet over medium heat until it starts to foam. Add the shallots and reduce the heat to low. Cook, stirring occasionally, until the shallots are dark amber but not burned, about 30 minutes. Season with salt and pepper. (You can make these up to 1 week ahead and store in the fridge. Bring the shallots to room temperature before serving.)
- 2Preheat a grill or grill pan until very hot. Coat the steaks with oil and season generously with salt and pepper. Sear, without moving, until a dark golden crust forms, about 4 to 5 minutes. Flip and cook to the desired temperature, about 4 to 5 minutes more for medium rare (120°F on an instant-read thermometer). Let the steaks stand for 5 minutes before serving. Top with the caramelized shallots.